In
AuthorJanella
Rating

GF DF VG V SF NF GrF

Chopped salads are popular in Middle Eastern cuisine. Chop everything up to a similar size then toss it all in a bowl together and dress. I use a fine sieve to drain and rinse my tinned beans. (Be sure any tinned food you buy proudly displays no BPAs are used in the lining. This highly toxic substance leaches into the food inside.) Of course, you can use soaked and cooked dried beans if you have the time or inclination. See Lentil salad with spiced yoghurt (page 80 'Janella's SuperNatural foods) for how to easily do this.

Yields1 Serving
 1 × 400g (14 oz) BPA-free tin black beans, drained and rinsed
 ½ Lebanese cucumber, diced
 ½ small red onion, diced
 1 red capsicum, diced
 1 dill pickle, diced
 1 tbsp diced preserved lemon
 50 g (1¾ oz/1 cup) chopped herbs (such as coriander, basil, mint or flatleaf parsley)
 2 tsp pomegranate molasses
 2 tsp red wine vinegar
 1 tbsp olive oil
 1 tsp unrefined salt
1

In a large bowl, toss all the ingredients together. Taste and

2

adjust the seasoning.

Ingredients

 1 × 400g (14 oz) BPA-free tin black beans, drained and rinsed
 ½ Lebanese cucumber, diced
 ½ small red onion, diced
 1 red capsicum, diced
 1 dill pickle, diced
 1 tbsp diced preserved lemon
 50 g (1¾ oz/1 cup) chopped herbs (such as coriander, basil, mint or flatleaf parsley)
 2 tsp pomegranate molasses
 2 tsp red wine vinegar
 1 tbsp olive oil
 1 tsp unrefined salt

Directions

1

In a large bowl, toss all the ingredients together. Taste and

2

adjust the seasoning.

Chopped Salad with Black beans and Pomegranate Molasses
Recent Posts

Leave a Comment

0

Start typing and press Enter to search

JOIN MY MAILING LIST

Signup to receive seasonal health tips, the latest in health news and more...

THANK YOU - YOU'RE SUBSCRIBED